Hongshiluo Millet

Hongshiluo Millet

Hongshiluo Millet is a geographical indication protected product.

Hongshiluo Millet is a geographical indication certification trademark.

　　The production area of Hongshiluo Millet covers the current administrative regions of five townships in Nong’an County, Jilin Province: Kaoshan Town, Xinnong Township, Qingshan Township, Huangyuquan Township, and Wanjinta Township.

　　I. Varieties

　　Suitable varieties include “Gong’ai No. 2” and “Gong’ai No. 5.”

　　II. Site Conditions

　　The soil should be thick-layer chernozem, with deep-layer soil being brownish-red, a plowing layer thickness of ≥25 cm, soil organic matter content of ≥1%, and soil pH value between 7.0 and 8.0.

　　III. Cultivation and Management

　　1. Sowing Time: From April 25 to May 10.

　　2. Planting Density: No more than 750,000 plants per hectare for ridge planting, and no more than 950,000 plants per hectare for flat sowing.

　　3. Growth Period Management: During the jointing to booting stage, combine intertillage, hilling-up, and watering with topdressing, applying no less than 30 m³ per hectare of well-rotted organic fertilizer annually. Topdressing is prohibited within 30 days before harvest.

　　4. Harvest: Harvest when 80% of the grains in the ear have reached maturity. Different varieties should be harvested, stored, and kept separately.

　　5. Environmental and Safety Requirements: The use of pesticides, fertilizers, and other inputs must comply with relevant national regulations, and must not cause environmental pollution.

　　IV. Processing

　　Millet grain → Cleaning (magnetic separation) → Husking → Milling → Sorting → Quantifying → Packaging → Inspection → Storage.

　　V. Storage

　　The safe moisture content for millet storage should be controlled below 13%, and it can be stored unopened at room temperature for no more than 12 months.

　　VI. Quality Characteristics

　　1. Sensory Characteristics: Bright yellow color, small and round plump grains, smooth and solid to the touch. Cooked millet rice is soft, glossy, tender, aromatic, sticky but not gummy, easy to cook, and does not harden when cooled. Millet porridge is yellow, sticky, and pleasantly sweet and smooth.

　　2. Physicochemical Indicators: Moisture ≤13.0%; Protein content: 9.5% to 10%; Amylose: 15.0% to 22.0%; Gel Consistency: 90 mm to 98 mm; Crude Fat: 2.5% to 4%; Vitamin B1: 3 mg/kg to 5 mg/kg.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with relevant national regulations.